Nayeli's Hot Mexican Punch

15 February 2010

This is a deliciously exotic and original punch I helped make with a Mexican family I stayed within the beautiful quaint town of Guanjuato (it´s about a two hour drive north of Mexico City and absolutely worth the trek out there). New mum Nayeli explained to me the finer points of making this traditional punch. Mexican´s many make this for Christmas or Posada which is a time of celebration and many parties are thrown the week before Christmas. Nayeli says that if you smell it in the streets you know that Christmas is just around the corner. But it's a wonderful drink in any season.

To make roughly 6-8 litres of punch combine in one or two large pots (terracotta Mexican bowls are preferable of course but you´ll achieve the same flavour with the trusty ol European variety):

Head for about 1 hour then taste to see if all the fruit flavours have combines and the sugar has dissolved. Pour into small terracotta cups and add the sugar cane sticks so that they stick out of the cup (a little like you’d pop a stick of celery in a Bloody Mary).

Though pregnant with her second child and the fact that she has a generally displeased taste for alcohol (how very “un-Mexican” she says), Nayeli suggests adding rum for an even more warming effect on those cold winter days (it is the festive season after all!). You can also add pecan for a more nutty flavour.

This is a great alternative to mulled wine though the flavour is very different you will certainly impress your winter party guests.